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Ingredients
- 1 pkg. (15 oz.) refrigerated pie crusts
- 2 1/2 lbs. Granny Smith apples
- 1/2 tsp. grated lemon peel
- 2 tsp. lemon juice
- 1/2 c. sugar
- 1/4 c. all-purpose flour
- 3/4 tsp. cinnamon
- 1/4 tsp. salt
- 1 tbsp. butter or margarine
- milk and sugar
Details
Preparation
Step 1
Preheat oven to 400°. Roll 1 pie crust to a 14-inch circle. Place pie crust in a 9-inch pie plate, allowing excess to hang over the edge. Peel and core the apples, then cut into ¼-inch slices. In a large bowl, toss the apple slices with the lemon peel and lemon juice. In small bowl, mix the sugar, flour, cinnamon and salt. Add to the apple mixture; toss to coat. Spoon the apple mixture and any juices into the pie crust, mounding in the center. Cut the butter into pieces; dot over the filling. Roll the remaining pie crust to a 14-inch circle. Fold in half, lift over to the pie, placing the fold at the center of the pie. Unfold the crust. Press the top and bottom edges together. Trim crust overhang to ½ inch. Fold the dough under, making it flush with pie-plate edge. Crimp crust edge to seal. Cut vents in crust to allow steam to escape. Roll out and cut the pie crust trimmings into leaves and score "veins." Brush the back of the leaves with milk and place on crust. Brush the top crust and leaves with milk; sprinkle with sugar. Cover the edge of the pie crust with a 2-inch strip of foil. Bake the pie for 30 min. Remove foil strip and continue baking until the crust is lightly browned and the juices begin to bubble, 15-20 min longer. Cool the pie for 1 hour before slicing.
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